Hi there again!
How are my gals and pals doing on this fine day?
Today we are chatting about the most delicious pasta recipe.
Not a big mushroom girl. Don't love em, don't hate em.
At the end of September I purchased a large box of them from Costco and needed to find a way to use them.
Years ago, before all my health issues, I used to make this garlic parmesan pasta all the time. Keith and I loved it!
So I thought... "DUDE! I could make that." Add mushrooms and some lemon to brighten it up and I bet it would be divine!
So I did. & it was!
I raved about it the next morning on my Instagram and had some pals ask for the recipe.
So, while it's been awhile, it's finally here!
PRINTABLE PDF FILE
8 ounces uncooked pasta
salt (for pasta water)
1 tablespoon olive oil
3/4 sweet onion, diced
16 ounces cremini mushrooms, sliced
3 tablespoons butter
6 cloves garlic, roughly chopped
1 teaspoon dijon mustard
1/2 cup pinot grigio (can sub vegetable broth)
1 tablespoon lemon juice
zest from one lemon
1 cup freshly grated parmesan cheese
1/4 cup fresh chopped parsley
salt and pepper to taste
crushed red pepper, for garnish (optional)
Bring a *salted* pot of water to a boil.
Add oil to a pan and bring to heat. Add onions and mushrooms. Sauté until the water has been extracted and evaporated from the mushrooms. This should take about 10 minutes.
Add the pasta to the boiling water and cook according to directions. (save some pasta water.)
Stir in butter, garlic and dijon. Let it bubble for a minute or so to get the rawness out of the garlic.
Add the pinot grigio, loom juice and lemon zest. Let cook and bubble for a couple minutes.
Take the pan off the heat. Add parsley, parmesan and a splash of reserved pasta water and stir until cheese is melted and incorporated.
Add pasta and toss. Season with salt and pepper + crushed red pepper.
Serve & enjoy!
Always salt your pasta water; it is how the pasta gets it's flavor!
If you would like to add veggies (like asparagus, zucchini or broccoli) do so when adding the butter, garlic and dijon.
As always, thanks for being here.
I truly appreciate your support.
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Feel free to reach out.
Love hearing from you guys.
Let me know if you make the recipe + send pictures!